If you have a bamboo mat, lay it down on your workspace. If not, wax paper will do fine. Personally, I like using wax paper on top of a bamboo mat.

Lay one half sheet of nori on your workspace, and carefully spread 1/2 cup of sushi rice over it.

Dampening your fingers will help prevent the rice from sticking to your hands. Press rice into nori.
If you are using sesame seeds, sprinkle some over the rice, and lightly press in.

Carefully flip your riced-up nori over.

Spread 1/4 of your spicy tuna mix along one length of the exposed nori. Line up your choice of other
fillings, if you’re using any. Tuna, Mango, and Avocado is a definite favorite in our household 🙂

Using your bamboo mat or wax paper, carefully roll your maki tightly, starting from the side with the toppings. Make sure to keep the toppings from spilling out the sides. Also, don’t let your mat/paper get caught in the roll. It may take some practice! While maki is still encased in the mat / paper, form it into a round log, compressing it slightly.

Unwrap your maki from the paper or mat, and place on a cutting board. I find that a damp serrated knife works best. Anything else, and I make a huge mess of my precious maki! Slice into approximately 3/4″ – 1″ pieces.

Enjoy!

Makes 4 rolls

Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"